The Food Safety and Standards Authority of India (FSSAI) has issued a directive regarding the usage of yeast in the baking industry. According to it, yeast is now considered an approved ingredient. This is a part of the harmonisation process being undertaken by the apex food regulator, wherein it has prepared a list of approved ingredients and additives. In a notification, published in September 2016, yeast was placed in the list of approved additives. The latest directive said, “It has been decided that yeast shall be considered as an approved ingredient in bread and biscuits, pending the necessary amendments to the vertical standards in this respect.” It added that this had been done after due consideration of the stakeholders’ concern over the omission of the existing proviso relating to use of yeast at the good manufacturing practice (GMP) level in bread and biscuits in the revised food additive provisions. The notification said, “The amendments in the above regulations are currently under process to address these concerns. It has been decided to consider yeast as an approved ingredient.” It elaborated that the notification had the effect of revision of all the erstwhile food additive provisions under the Food Safety and Standards Regulations, 2011, for additives, where yeast was permitted in bakery products. Meanwhile, D V Malhan, senior vice-president, The Society of Indian Bakers, said, “Yeast, being an essential part of bakery products, is used as ingredient and not as an additive. It t appears that it was a correction in the list of approved ingredients. We welcome the clarification.” He added, “An additive may or may not be used in a formulation, but ingredients are an essential part of the formulation. This is a right step.” The industry had been writing to the apex food regulator to correct the listing of yeast, which is universally recognised as an ingredient and not a food additive.